Chokecherry Syrup

Chokecherry Syrup

Time: 30 mins


  • 3 cups chokecherry juice (see first step)
  • 6 1/2 cups sugar
  • 1/4 teaspoon almond extract


  • 1 Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
  • 2 Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
  • 3 Pour 3 cups juice into a large kettle; stir in the sugar.
  • 4 Cook on high, stirring constantly.
  • 5 Boil hard for 1 minute.
  • 6 Remove from heat and skim foam.
  • 7 Add extract if using (almond extract gives a stronger cherry taste).
  • 8 To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.
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